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Effect of storage time at low temperature on the development of black heart in pineapples

Research Papers
Ron B.H. Wills
School of Food Technology, University of New South Wales, P.O. Box 1, Kensington, N.S. W. 2033, Australia
Abdullah Hassan
School of Food Technology, University of New South Wales, P.O. Box 1, Kensington, N.S. W. 2033, Australia
Kevin J. Scott
School of Food Technology, University of New South Wales, P.O. Box 1, Kensington, N.S. W. 2033, Australia
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Keywords

Ananas comosus
Pineapple
Black heart
Low temperature

How to Cite

Effect of storage time at low temperature on the development of black heart in pineapples. (1985). Tropical Agriculture, 62(3). https://journals.sta.uwi.edu/ojs/index.php/ta/article/view/2231
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Abstract

The incidence of black heart in pineapples that were stored at temperatures from 4-8°C and followed by seven days at 20°C initially increased as the period of storage at low temperature increased. A maximum level of black heart was attained after 10-20 days at low temperature, but longer periods at low temperature decreased the incidence of the disorder. Fruit held at HFC, however, showed no reduction in the maximum black heart level during 50 days' storage.
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